The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Thursday, March 4, 2010

Vegetable Curry

For the main part of our Indian-themed dinner, I made vegetable curry. Its easy, delicious and healthy! I'm very proud to say this recipe is 100% original, the knowledge gathered from the few years I worked in an Indian restaurant in high school. I think it tastes best if made a few hours ahead and is left to simmer. Serve with basmati rice.


  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh grated ginger
  • 2 teaspoons curry powder
  • 4 tablespoons curry paste
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (16 ounce) can diced tomatoes, including liquid
  • 1/2 cup cream or coconut milk
  • 1/2 cup plain yoghurt
  • 1 (12 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen spinach, thawed and drained

  • Directions

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, curry paste, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes (with liquid), cream, yoghurt, chickpeas & spinach, being to a boil then turn to low and let simmer 1-2 hours.

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